1. Diabetes & You Scott Austin, Dietetic Intern Sodexo Distance Education Dietetic Internship

2. Goals: Overview of Diabetes What is going on inside your body Managing Diabetes

3. Question: Which of the following is ONE serving of Carbohydrate (15 grams)? a) 1 slice of bread b) 3 cups popped popcorn c) 8oz. Milk d) All of the above

4. What is Diabetes? After eating, most food is turned into glucose, the body’s main source of energy. What Happens When We Eat?

5. Normal Blood Glucose Control In people without diabetes, glucose stays in a healthy range because Insulin is released at the right times and in the right amounts Insulin helps glucose enter cells

6. High Blood Glucose (hyperglycemia) In diabetes, blood glucose builds up for several possible reasons… Too little insulin is made Liver releases too much glucose Cells can’t use insulin well

7. Symptoms of hyperglycemia: Increased thirst Increased urination Blurry vision Feeling tired Slow healing of cuts or wounds More frequent infections Weight loss Nausea and vomiting

8. Complications of chronic hyperglycemia : Blindness Kidney disease Nerve damage Amputation Heart attack Stroke

9. Two main types of diabetes: Pancreas makes too little or no insulin Type 1 diabetes Type 2 diabetes Cells do not use insulin well (insulin resistance) Ability for pancreas to make insulin decreases over time

10. Type 1 diabetes: 1 in 20 people with diabetes have type 1 Most people are under age 20 when diagnosed Body can no longer make insulin Insulin is always needed for treatment

11. Managing Type 1 diabetes: Blood glucose monitoring Education Healthy food choices Physical activity Insulin

12. Type 2 diabetes: Most people with diabetes have type 2 Most people are over age 40 when diagnosed, but type 2 is becoming more common younger adults, children and teens Type 2 is more likely in people who: Are overweight Are non-Caucasian Have a family history of type 2

13. Type 2 diabetes - symptoms: Usually subtle or no symptoms in early stages: Increased thirst Increased urination Feeling tired Blurred vision More frequent infections Symptoms may be mistaken for other situations or problems 1 in 4 with type 2 aren’t aware they have it

14. Type 2 diabetes – Risk Factors Being overweight Sedentary lifestyle Family history of diabetes History of gestational diabetes Age Ethnic/racial background: African American Hispanic/Latino Native American Asian American

15. Prediabetes 1 in 3 American adults (79 million) have prediabetes Occurs before type 2 diabetes Blood glucose levels are higher than normal but not yet diabetes Most people with prediabetes don’t know they have it

16. The good news? We can reduce the chances of developing type 2 diabetes in high-risk people weight loss exercise medication We can reduce the chances of developing diabetes complications through: Blood glucose control (diet, monitoring, medication) Blood pressure control Cholesterol control Regular visits to healthcare providers Early detection and treatment of complications

17. Decrease your risk Control your Blood pressure < 130/80 Watch your serum Cholesterol (LDL) < 100, statin therapy for high risk Get help to quit smoking Be active Make healthy food choices Take care of your feet Get recommended screenings and early treatment for complications

18. Increase your activity! Take a brisk walk Dance! Swim or water aerobics Cycle Work in the Garden

19. Eating Healthy to help control Diabetes Eat meals and snacks at regular times each day Eat about the same amount of food each day Eat a wide variety of foods each day. Try new foods. If you want to lose weight, decrease portion sizes Eat high fiber foods Drink plenty of water

20. Carbohydrates Fruit and juices Grains Milk / dairy Vegetables Simple sugars in sweets and snack foods

21. Eating Healthy to help control diabetes

22. Simple Carbohydrates Offer little nutritional value Sources include: sugar, syrup, and honey Stimulate insulin release causing hunger (should be limited for this reason.)

23. Complex Carbohydrates Sources include Breads Pasta Rice Vegetables Provide fiber These carbs are more slowly absorbed than simple carbohydrate.

24. Dietary Fiber Sources include Breads – whole grain Grains – brown or wild rice Vegetables – raw or cooked Legumes/beans EAT MORE OF THESE !! They slow glucose absorption from foods

25. Your food Ideally Carbohydrate 45 – 55% Protein 10 – 30% Fats 20 – 35% Looks like: 2-3 servings of non-starchy vegetables 2 servings of fruit 6 servings of grains, beans, and starchy vegetables 2 dairy servings 6 ounces of meat or another protein source Limit sweets and fats

26. Your food 1500 calories-using servings/exchanges Will end up with a total of 12 carbs for the day Breakfast 3 carbs Lunch 3 carbs Snack 1 carbs Dinner 4 carbs PM snack 1 carb 12 total carbs

27. Carbohydrates in food One serving = 15 g carbohydrate. Question: Which of the following is one serving of carbohydrate? a)1 slice of bread b)3 cups popped popcorn c)8 oz milk d)All of the above

28. Questions? Scott Austin Dietetic Intern saanmg@yahoo.com